Adapted from Wegmans.
Breaded mushroom cutlets:
- 3 whole portabella mushrooms, hulled
- 1 egg or flax egg + 1 tbsp water
- 1 cup Italian bread crumbs (or plain bread crumbs with some Italian seasoning, salt, nutritional yeast/parmesan, garlic powder, and pepper added)
For the rest:
- 3 tbsp + 1/4 cup olive oil
- 1/4 cup onion or shallots, chopped
- 2 cloves garlic, minced
- 8 oz baby bella mushrooms, sliced
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley or 1 tsp fresh parsley
- 3 tbsp flour
- 1/2 cup Marsala wine
- 1 1/2 cup no beef stock
- salt and pepper to taste
- optional: 6 oz egg noodles or noodles of choice
- Heat 3 tbsp olive oil in a medium sauce pan over medium heat. Add the onions, mushrooms, thyme, and garlic, and saute until mushrooms have released their liquid and started to brown up nicely.
- While the mushrooms are cooking, prepare the portabella mushroom cutlets. Beat the egg and water together in a wide bowl and place the breadcrumbs on a plate. Dip each portabella mushroom in the egg to completely coat it, then dredge it in the breadcrumbs to completely coat it. Set aside. This might be a good time to start cooking noodles, if you’re making them!
- After the mushrooms have browned a bit, add the flour and cook for one minute. Deglaze the pan with the Marsala wine. Add the parsley and no beef stock, and cook over low heat until the sauce is thick and the flavors have blended.
- While the sauce is cooking, heat 1/4 cup olive oil over medium-high heat in a large skillet until it faintly smokes. Add the mushroom cutlets and cook about 2 minutes, until lightly brown. Flip and cook about 2 more minutes.
- Serve the mushroom cutlets with Marsala sauce and egg noodles, topped with parmesan cheese or nutritional yeast if desired.